Ok heres my problem. Although everyone loves sugary buttercream icing (i use the wilton recipe) i personally just LOVE the stuff you get in the supermarket (DH, Pillsbury, or betty crocker). That vanilla is awesome. I understand you cant decorate with it (although i have decorated with the wipped ones) but i just want it to frost a cake with. Any suggestions on recipes that taste more like the super processed ones or should i just suck it up and buy it?
P.s.-the closest i have come when experimenting is when i made a vanilla glaze but it was just too thin and still not quite right.
Thanks
There's a canned frosting extender recipe that might work for you 
Sort of a variation on the cake mix extender recipes.
Here it is:
http://www.cakecentral.com/cake_recipe-2414-1-Store-Bought-Buttercream-Extender.html
Thank you for your suggestion. This would be very good if i wanted to extend it. However what i would like to do is just recreate it. I want to make homemade icing that tastes more like the can. I crave the DH/betty crocker container of icing.
Thank you very much for the reply though. it is really appreciated that you took the time to even provide the link.
Okay here's a clone recipe for Pillsbury canned frosting:
http://www.recipelink.com/mf/14/20154
oh my goodness thank you sooooo much. this means a lot to me and my family. My little brother (hes 7-yes big age difference)- loves the canned sooo much more. Wow this will make his day i will have to try it this weekend. Now i just have to find a chocolate one for myself and all will be solved.
Have a great weekend!!!!!!!!!
oh my goodness thank you sooooo much. this means a lot to me and my family. My little brother (hes 7-yes big age difference)- loves the canned sooo much more. Wow this will make his day i will have to try it this weekend. Now i just have to find a chocolate one for myself and all will be solved.
Have a great weekend!!!!!!!!!
It says on the bottom to add cocoa for chocolate so I think your problem is solved!
Here I copied and pasted for you!
Pillsbury frosting clone
2 lbs. Powdered sugar(confectioner's icing sugar)
1/4 cup Coffee Mate (powdered nondairy coffee creamer)
Dash of salt
1 1/3 cup Crisco shortening (solid vegetable shortening)
2/3 cup water
1 Tbsp.vanilla extract
1/4 tsp.butter flavoring
Mix by hand until fine, then mix in mixer on low. Add water, vanilla, butter flavor and mix well. Then mix on medium until creamy.
You can substitue 1/2 of the crisco with butter but you won't get a white icing, you'll get an off-white or ivory color. Also using the crisco, the frosting will be firmer and won't welt or weep like it could with using butter.
For Chocolate add a bit of cocoa powder.
Ok so i did it tonight with my first attempt at the checkboard cake from wilton as well. Neither turned out as expected.
I used the all crisco original recipe and it tasted less sugary but still not even close to the can. The checkerboard cake has absolutely no perfect squares. ill attach a photo if you want its quite hilarious. Word to the wise use two batters with the same consistency. i used my own butter/yellow recipe and the dark chocolate cake recipe from CC (which is phenominal i must admit). The only problem is the chocolate was super watery (which its supposed to be) and the butter is more firm and not oozy. so keep this in mind.
If i find another recipe that tastes closer ill post. thanks again for the help.
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